Although Perth is current experiencing some unseasonally hot weather for April I was still keen to give these a go. They actually remind me of a plum pudding but without the hassle! Incredibly moist and full of dried fruit goodness these will definitely be a great winter warmer. Next time I will probably serve with some crushed macadamias on top for a bit of crunch. Eb x
- 50g glace ginger
- 250g dried figs
- 170g of either sultanas, cranberries or pitted dates
- 90g brown sugar
- 80g butter
- 140g water
- 20g brandy
- ½ tsp bicarb soda
- 2 eggs
- 100g self raising flour
- 100g plain flour
- 1 tsp ground ginger
- 1 tsp mixed spice
Makes 8-10 Puddings
Add ginger to bowl and chop on Speed 5 for 3 seconds. SET ASIDE.
Add figs to the bowl and chop on Speed 7 for 10 seconds. Note: you may need to do this in 2 batches to avoid the figs getting caught on the blades.
If using the pitted dates add these to the figs and chop on Speed 7 for 10 seconds. If using sultanas or cranberries add to the bowl but don’t chop.
Add water, butter and sugar to the fruit and cook for 5 minutes at 70deg on Reverse Speed 2. Cook for another 5minutes at 100degs on Reverse Speed 2.
Add bicarb and brandy and mix on Speed 2 for 10 seconds. Allow the mix to cook back to 60 degs.
Add ginger to the bowl and with blades on Speed 3 add the eggs one at a time making sure they are blended well, approx. 20 seconds.
Add flour and spices and mix on Interval for 30 seconds.
Butter some pudding cups (I used small tea cups) and spoon the pudding mix in to about 2/3 of the way to allow for rising. Place into the Varoma and will approx. 1 litre of water in the bowl cook for 60 minutes at Varoma Speed 4.
Serve with caramel sauce, custard, icecream and cream.